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  12. Step 7 Analyze Your Data
  13. Step 8 What does it mean?
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jacc-tem3

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Melting Lot's Of Chocolate

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Broad Question: How do different melting temperatures affect the outcome of chocolate?


Specific Question: When you melt milk, dark and white chocolate will it come out hard or soft, blotchy or shiny or stick or peel to the surface?







Variables

Independent Variable: Chocolate Type

Dependent Variable: Chocolate Form (%)


Variables That Need To Be Controlled: Same temperatures for all chocolate, same amount of time to cool for all chocolate, same wax paper, sauce pan, same chocolate brand.

Hypothesis: I hypothesize that milk chocolate will come out the best, followed by white then dark.

Hypothesis Graph

asceincegraph.JPG




Experimental Design:

I will conduct this experiment at my house and I will be the only person involved. I will be melting the chocolate then observing it. I’m going to do ten trials for every type of chocolate. I will record my progress by writing down my data into the table every time I do a trial. Throughout this experiment I will be taking pictures to prove I’ve done it.


Materials List:

  • Milk Chocolate

  • Dark Chocolate

  • White Chocolate, Sauce Pan, Candy Thermometer, Wax Paper, Data Table, Myself, Stove, Camera.


Detailed Procedure: I will be taking milk, dark, and white chocolate and melting them and then letting them cool and then seeing what the end result of the chocolate is after it's cooled.




Background Research:

1. Source:
 LaBau, Elizabeth. "How to Temper Chocolate." About.com. The New York Times Company, Web. 19 Jan. 2012.
1. Information:
 This website tells you how to temper chocolate in 45 minutes. It says how in 8 steps to easily and quickly temper chocolate and it gives tips and a materials list also.
2. Source:
 Chu, Michael. "Tempering Chocolate." Cooking For Engineers. 12 Nov. 2006. Web. 20 Jan. 2012.
2. Information:
 This guy tells you how make chocolate that will come out good.
3. Source:
 "Chocolate Tempering." Ghirardelli Chocolate Company. 2011. Web. 20 Jan. 2012.
3. Information:
 This website tells you how to make good chocolate by tempering it the professional way.
4. Source:
 Bodach, Vijaya K. States Of Matter. U.S.A, Iowa: Perfection Learing, 2006. Print.
4. Information:
 Chocolate is a solid, but if you add heat to it it will melt and become a liquid. If you have melted chocolate it’s a liquid, but then if you add cold it will turn to a solid again.


References






Results

Data Table


Graphs


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Photos


Data Analysis


Conclusion

My original thought to do this experiment was to find out after melting it. I observed hardness or softness, blotchy or shiny and peel or stick for all the chocolates. I melted milk, dark and white chocolate. The results of my experiment were that milk chocolate came out the best followed by white and then dark chocolate. I had ten spots of chocolate.

Discussion

My hypothesis was that milk chocolate would come out the best, followed by white then dark. My results support my hypothesis. There is a relationship between the independent and dependant variables. My data doesn’t show any patterns that I can see. I think the tests I did went smoothly. I think they went smoothly because I followed my detailed procedure and that made it hard for me to mess up. One way that I could have improved my experiment would’ve been to do it earlier so I wouldn’t have to rush in the end. An interesting future study for another science fair might be other chocolates or other candies. I would like to see the hardness in some hard candies or melting points in soft candies.